Cantal 1 after 24 hour pressing

Finally after 24 hours of pressing the Cantal is ready to be transferred into the cave. I tried to press it was as heavy weight as I had as the curd was quite dry. As you can see the final cheese has a number of holes where the curds didn't quite knit together. I'm hoping this wont allow bacteria into the cheese. Ill make sure that salt washed are applied to help prevent a buildup for anything nasty.

Final pressing with 30 liters of water used for weight

Fresh from a 24 hour pressing